The Arizona sentinel., 1887-03-12
HOW TO GO MARKETING.
A Few Helpful Suggestions for Frugal,
 But Inexperienced, Housewives.

A Few Helpful Suggestions for Frugal,
 But Inexperienced, Housewives.
 When going a-marketing, if it be corned beef of which you are in quest, seize piece of the dealers stock-in- trade, carry it to the olfactories, smell of it vigorously, toss the nose in the air and the beef into its tray, and then seize another piece, carry it to the nose, and throw it back again; and so on, until you have gone through the whole invoice.
 If the dealer, on going to weigh your purchase (always supposing that you do make purchase), places piece of paper in the scale, inform him that you do not care to pay for paper at meat prices. Cleanliness may be next to godliness, generally speaking, but it can hardly be considered in such propinquity when the expenses ofkeep- ing his scale clean comes out of your pocket
 If it be a slice or so of ham that you desire remember this safe rule: Don't
  side yourself, all in search of ham, SC much the better Let them be served from the butt-end. When the butcher gets down to where the slices are nice and broad, then is the time for you to step forward and ask why you are made to wait until later corners are served.
 If you are buying butter, beat the dealer down as low as you can. If he refuses to give you special rates, wait until his stall is full of customers, and then, looking at the bit of butter on the end of the knife which you hold in your hand, exclaim: Mercy! Haven't you any thing better than that?" The next time you call he will remember how you emptied his stall, and let you have butter at your own price.
 In looking for cheese no directions are needed, perhaps You are probably aware that dealers do not expect to sell cheese. They merely keep it on the counters for the public to nibble. Ger tainly no one needs buy what he can get for nothing. Is not the cheese there? Is not the knife handy? Help yourself; cut, and come again.
 When you have bought peck of ap- ples, it is natural that you should be somewhat curious as to their flavor. Take a nice large one from the barrel. If it be good, eat it. Do not eat one of those you have purchased. That would be robbing yourself, and therefore a mistake. A mistake, you will remem- Der, is worse than a crime.
 If you are buying lamb. ask the butcher if he is quite sure it isn't nut ton, and inquire innocently if he thinks it will be as tough as the last you bought. Your unsophisticated ques- tions will amuse the butcher, especially if there be others near enough to hear you.
 When buying berries, do not fail to ask the shopman if the berries are just as good all the way down. He will say yes; perhaps he may go farther and in- form you that it is his invariable practice to put the best berries at the bottom. In either case you will cause him to lie; and if what the Bible says about the future condition of the liar is true, you will have the satisfaction of knowing that you will get your reward in the end.
 The best squashes have hard shells. To test a squash, throw it across the shop with all your might. If it sep arate into thousand pieces, you will know that it is poor squash, and of 1 course you don't want it; if it goes through a mirror or one of the shop l windows without injury to itself, you can safely purchase it.
 Do not let the butcher take the trim mings from your meat. Make him i put them up in your parcel. Tell him you have a dog. He will probably | throw in somebody else's trimmings. Butchers are always kind to customers l who keep dogs. The trimmings will l do for soup; possibly they can be work. ed in for the servants table. If you keep boarders, you need not be told of i divers ways in which they may be set before your guests.
 Never go to the grocer's with full stomach. Reserve your appetite for the nuts, raisins, figs, candies, etc., that are within reach. By the time you have completed your purchases you will find that you have dined quite heartily without costing you cent Boston Transcript.